Chicken and Leek Pies

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Chicken and Leek Pies


Large handful of mushrooms – diced
3 celery stalks – diced
500g thigh fillets – small cubes
1 large carrot – diced
3 cloves of garlic – crushed
2 tbsp of butter
1 leek – sliced (white part only)
2 tbsp plain flour
1.5 cups chicken stock
2 tsp dijon mustard
1/2 cup of cream
Small bunch of fresh parsley and thyme – chopped
Olive oil, S&P


  • Heat Oil and butter in a deep base pot on medium low, add garlic and leek and sauté till softened
  • Add chicken and brown
  • Add diced carrots, celery, mushrooms and cook on low with lid on till softened.
  • Add flour and cook through on medium heat stirring out taste of flour
  • Add chicken stock and S&P and bring to the boil
  • Reduce heat to low and cook for approx. 15 with lid off
  • Once thickened add cream, mustard and fresh herbs and cook on low for a further 10 min with lid off. Once cooked, allow to cool.
  • Stuff pies in pie make or dish and bake accordingly

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